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- 4 breakfast sausages, casings removed - 4 large eggs - 1 cup shredded cheddar cheese - 1 cup fresh spinach, finely chopped - 1 tablespoon olive oil - Salt and black pepper to taste - 1 package of puff pastry (contains 2 sheets, thawed) - 1 egg (for egg wash) You can change this recipe to fit your taste. Here are some fun ideas: - Use turkey or chicken sausage for a leaner option. - Add diced bell peppers or onions for extra flavor. - Swap cheddar cheese for mozzarella or pepper jack. - Try fresh herbs like chives or parsley for a fresh touch. This recipe offers great nutrition. Here are some key points: - Each roll packs protein from eggs and sausage. - Spinach adds vitamins and minerals, helping your health. - Cheddar cheese provides calcium for strong bones. - Puff pastry gives a delightful crunch while keeping it fun. These rolls are not just tasty; they also give you energy to start your day right. Enjoy making them your own! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. This step prevents sticking and makes cleanup easy. In a skillet, heat one tablespoon of olive oil over medium heat. Remove the casings from the breakfast sausages and add the meat to the skillet. Use a wooden spoon to break the sausage into smaller pieces. Cook for about 5 to 7 minutes until it's browned and no longer pink. Next, whisk four large eggs in a bowl with a pinch of salt and black pepper. Pour this egg mix into the skillet with the sausage. Add one cup of finely chopped spinach and stir constantly. Cook until the eggs are fully scrambled, about 3 to 4 minutes. Finally, fold in one cup of shredded cheddar cheese until it melts into the filling. On a lightly floured surface, roll out the thawed puff pastry sheets. Make sure they are smooth. Cut each sheet into four equal squares, giving you a total of 8 squares. Take a spoonful of the sausage and egg mixture and place it at the center of each pastry square. Be careful not to overfill! Gently fold the corners of each square over the filling. Pinch the edges tightly to seal them. This step keeps the filling inside while baking. In a small bowl, beat one egg. Brush this egg wash over the tops of the rolls with a pastry brush. This will give the rolls a glossy finish when baked. Place the rolls on the lined baking sheet, leaving space between them. Bake in the preheated oven for 15 to 20 minutes. Look for that golden brown color and puffed-up shape. Once baked, let the rolls cool for a few minutes on the baking sheet. Then transfer them to a wire rack or serving plate. Enjoy your delicious sausage egg breakfast rolls! To cook the sausage well, break it into small pieces. This helps it brown evenly. Use medium heat and stir often. This keeps the sausage from sticking. When cooking the eggs, whisk them until smooth. Add salt and pepper for taste. Mix in spinach for extra nutrition. Cook until the eggs are set but still soft for best texture. When you work with puff pastry, keep it cool. If it gets too warm, it can stick and tear. Roll it out on a floured surface for less mess. Cut the pastry into even squares. This makes filling them easier. When sealing the rolls, pinch the edges tightly. This helps keep the filling inside while baking. To boost the flavor of your rolls, try adding herbs. Fresh herbs like parsley or chives work well. You can also mix in spices such as paprika or garlic powder. For a kick, add diced jalapeños or hot sauce to the filling. Pair the rolls with a sweet or tangy sauce for dipping. This adds another layer of taste and fun! Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality sausages to enhance the flavor of your breakfast rolls. Don’t Overfill: Be careful not to overfill the pastry squares. This helps ensure they seal properly and bake evenly without leaking. Experiment with Cheese: Try different kinds of cheese like feta or pepper jack for a unique flavor twist that complements the sausage and egg. Serve Warm: For the best experience, serve these rolls warm out of the oven. They taste even better when enjoyed fresh! {{image_4}} You can make these rolls vegetarian by swapping the sausage. Use plant-based sausage or cooked mushrooms. Both options add a great taste. You can also use crumbled tofu for extra protein. Add spices like garlic powder for more flavor. You won’t miss the meat! Cheddar cheese is tasty, but you can switch it up. Try mozzarella for a gooey texture. Feta cheese adds a nice salty kick. If you want a creamy touch, use cream cheese. Each choice gives a unique twist to your rolls. Fresh herbs can boost the flavor of your rolls. Add chopped parsley or basil for freshness. A sprinkle of red pepper flakes can bring heat. Try mixing in some garlic powder or onion powder for depth. Experiment with your favorite spices to make it your own! To keep your sausage egg breakfast rolls fresh, store them in an airtight container. Let the rolls cool completely before sealing them. Place parchment paper between layers to avoid sticking. They will last up to three days in the fridge. If you want to keep them longer, freezing is a great option. For best results, reheat the rolls in an oven. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Heat them for about 10 to 15 minutes until warm. This will help keep the pastry crispy. You can also use a microwave, but the pastry may get soft. Heat them for about 30 seconds to 1 minute. To freeze your breakfast rolls, let them cool completely. Wrap each roll tightly in plastic wrap or foil. Then, place them in a freezer bag. Make sure to remove as much air as possible. They can stay in the freezer for up to three months. When you are ready to eat, just follow the reheating instructions. Yes, you can prepare these rolls ahead of time. Make the filling and fill the pastry, then wrap them tightly. Store them in the fridge for up to one day. You can bake them fresh when ready. This saves time on busy mornings. These rolls pair well with many sides. Fresh fruit, like berries or melon, adds a sweet touch. You can also serve them with yogurt for creaminess. For a spicy kick, add hot sauce or salsa. A light salad can also brighten the meal. To change servings, simply adjust the ingredients. Each sausage and egg mixture fills two pastry squares. If you want more rolls, double the ingredients. For fewer, use half. Keep the cooking times the same. Just watch the rolls closely as they bake. Sausage Egg Breakfast Rolls combine tasty ingredients and easy steps for a quick meal. You can customize with veggies, cheeses, or spices for unique flavors. Remember to store extras properly for the best quality. If you follow the tips for cooking and handling, your rolls will turn out great every time. These rolls fit different diets, making them perfect for everyone. Enjoy experimenting with variations and sharing them with friends and family!

Sausage & Egg Breakfast Rolls

Delicious breakfast rolls filled with sausage, eggs, cheese, and spinach, wrapped in flaky puff pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 pieces breakfast sausages, casings removed
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup fresh spinach, finely chopped
  • 1 tablespoon olive oil
  • to taste salt and black pepper
  • 1 package puff pastry (contains 2 sheets, thawed)
  • 1 large egg (for egg wash)

Instructions
 

  • Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a medium-sized skillet, heat the olive oil over medium heat. Add the removed sausage meat, using a wooden spoon to break it into smaller pieces. Cook for about 5 to 7 minutes, stirring frequently, until the sausage is browned and no longer pink inside.
  • In a mixing bowl, whisk together the large eggs, a pinch of salt, and black pepper until smooth. Pour this egg mixture into the skillet with the cooked sausage. Add the chopped spinach and cook while stirring constantly until the eggs are fully scrambled and set, about 3-4 minutes. Remove the skillet from heat and fold in the shredded cheddar cheese until it melts and combines with the mixture.
  • On a lightly floured surface, roll out the thawed puff pastry sheets until they are smooth. Cut each sheet into 4 equal squares, yielding a total of 8 squares.
  • Take a spoonful of the sausage and egg mixture and place it in the center of each pastry square, being careful not to overfill.
  • Gently fold the four corners of each pastry square over the filling to create a sealed roll. Ensure that the edges are pinched tightly to prevent any leakage during baking.
  • In a small bowl, beat the additional egg. Brush this egg wash over the tops of the rolls using a pastry brush, which will give them a beautiful, glossy finish when baked.
  • Arrange the prepared rolls on the lined baking sheet, leaving some space between each one. Bake in the preheated oven for 15 to 20 minutes, or until they are golden brown and puffed up beautifully.
  • Once baked, allow the rolls to cool on the baking sheet for a few minutes before transferring them to a wire rack or serving plate.

Notes

Arrange the breakfast rolls on a decorative platter alongside fresh fruit and serve with hot sauce for dipping.
Keyword breakfast, egg, puff pastry, sausage